Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/3 cup 2% milk1 package (16 ounces) frozen California-blend vegetables, thawed1-1/2 cups cubed cooked chicken1-1/2 cups shredded Swiss cheese, divided1 jar (2 ounces) diced pimientos, drainedSalt and pepper to tasteHot cooked rice
Preparation
In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish.
Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve with rice.
